Tex-Mex style squash and bacon casserole
Ingredients
- 60 ml (4 tbsp) olive oil
- 1 butternut squash, about 500 g, cut into 2 cm cubes
- 6 slices of F. Ménard bacon, cut into 1 cm strips
- 1 onion, minced
- 1 can of cherry tomatoes (394 ml) or 2 cups of fresh cherry tomatoes
- 1/2 chipotle pepper in adobo sauce, finely chopped
- 15 ml (1 tbsp.) paprika
- 1/2 cup (80 g) grated cheddar cheese
- 2 to 4 eggs, yolks and whites separated
- Salt and pepper, to taste
- Coriander leaves
